Apple Quick Bread

Apple Quick Bread Cooling on a Wire Rack

Developed November 12, 2013 from an online recipe.

1 c (240 g) sour cream
1 c (180) brown sugar, packed
2 large eggs
2 t vanilla extract
2 t baking powder
1/2 t baking soda
1/2 t salt
1-1/2 t ground cinnamon
1/4 t nutmeg
2 c unbleached all-purpose flour
2 medium cooking apples, peeled, cored and finely chopped
1 c dry-roasted chopped walnuts, divided

Preheat the oven to 350 ºF (175 ºC). Whisk together the sour cream, sugar, eggs and vanilla in a large bowl until well blended. Mix in the leavening agents, salt and spices and then stir in the flour, a half-cup at a time, until incorporated. Fold the apples and half the nuts into the batter, and transfer to a 9 inch x 5 inch greased loaf pan with a spatula. Distribute the remainder of the nuts on top, and press them firmly into the batter. Bake about 60 minutes on the center rack, or until a toothpick inserted into the middle comes out clean. Cool in the pan for 30 minutes and then remove the loaf to a wire rack to cool completely before serving. Suggestion: Slice thinly, broil in toaster oven until crusty, and spread cream cheese on top. A treat!

Ingredient: Dry Roasted Nuts

Recorded November 12, 2013. Dry roasting tree nuts (walnuts, pecans, almonds, hazelnuts, pistachio, cashews) or peanuts benefits both their flavor and aroma, and may reduce their allergic potential.

1 c nuts (whole or pieces)
1 t vegetable oil (optional)
1/2 t salt (optional)

Preheat toaster oven to 375 ºF (190 ºC). Spread the nuts in a single layer in a heavy metal 8x8 inch baking pan. Mix in the oil and salt, if desired, for snack nuts. Roast for 4 to 6 minutes, until nuts are lightly colored and fragrant being careful not to overcook. Spread on a plate to cool. Use immediately or store tightly covered. Add to salads, cakes, cookies, stir fries, etc. Variation: Grind the nuts when cool in a food processor for easy addition to other dishes such as pancakes, soups, stews, toppings, or as a low-carbohydrate snack by the spoonful.